Ham and Pineapple Spears

Real Simple
Ham and Pineapple SpearsRecipe
Photo: Anna Williams
Makes 4 servings


+ Add To Shopping List
1 pound baked ham (such as Black Forest), thinly sliced
1 pineapple, peeled and cut into 20 long spears
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 inner celery stalks, cut into 3-inch pieces (optional)


Fold each slice of ham in half and wrap it around the center of a pineapple spear. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Place 10 of the wrapped pineapple spears in the pan. Sear on each side until golden, about 2 minutes. Drizzle 1 tablespoon of the vinegar over the pineapple spears and cook until the vinegar bubbles up and thickens slightly, about 1 minute. Transfer to a plate and cover with foil while repeating the cooking instructions with the remaining ingredients. Serve with the celery stalks, if desired.

Tip: If you're serving the spears as passed cocktail food, wrap them in advance and refrigerate until needed, for up to 6 hours. Cook just before serving.

Created date

August 2005

Nutritional Information

Calcium 33.99 mg
Calories 273.18
Caloriesfromfat 35 %
Carbohydrate 16.06 g
Cholesterol 70.57 mg
Fat 10.89 g
Fiber 1.65 g
Iron 2.7 mg
Protein 29.98 mg
Satfat 2.29 g
Sodium 2053.48 mg